Put a brisket on last night about 7pm for an allnight smoke only to wake up this morning to see my fire went out shortly after I started it. The ambient temp outside this morning is 77 degrees. Should i cook it or chunk it????
Help !!!!!!
- Thread starter dj54
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sauced
Master of the Pit
Since there is no way of knowing how long the fire was burning & you don't know what temp the brisket got up to.
I agree with the others & I'd pitch it.
However before you do that, I'm going to PM Chef Jimmy J & see what he has to say.
He is the food safety moderator & will be able to give you a definite answer.
As soon as he gets on he will respond to this.
Al
I agree with the others & I'd pitch it.
However before you do that, I'm going to PM Chef Jimmy J & see what he has to say.
He is the food safety moderator & will be able to give you a definite answer.
As soon as he gets on he will respond to this.
Al
- May 12, 2011
- 22,172
- 7,150
If it was not injected, l would finish the cook... First off, simple Salt goes a long way toward inhibiting or killing bacteria. Second, the meat goes in to a 200°+. Smoker. Short of the fire dieing within minutes on a Cold night, the surface, the only place bacteria can be, would have quickly climbed above 165° and killed off all bacteria. Only thing left of consequence are C Bot Spores and they can't become active in an oxygen rich environment. So essentially a sterile piece of meat sat for 12 hours waiting to be cooked. It will be fine, again, if not injected...JJ
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